French Apple Pie

Make the pie crust: Combine flour, salt, and sugar in a large bowl; mix well. Scatter butter pieces over mixture and rub in butter gently using your hands. Add shortening; continue rubbing until flour is pale yellow and resembles coarse crumbs.

Sprinkle 3 tablespoons ice-cold water. Gently fold and press mixture using a spatula until dough is formed. Add water, 1 tablespoon at a time, if dough is too dry. Shape into a disk, dust lightly with flour, and cover with plastic wrap. Chill for at least30 minutes.

On a lightly floured surface, roll dough into a 12-inch circle. Fold dough into quarters and place in a deep 9-inch pie pan. Unfold gently and trim edges all-around, leaving a 1/2-inch overhang. Tuck overhang underneath itself; press firmly with a fork. Chill until ready to use.

Make the streusel topping: Mix together flour, sugars, and cinnamon in a medium bowl. Scatter butter pieces and rub gently using your hands until mixture resembles coarse crumbs. Add nuts and mix with your hands until mixture looks like clumpy wet sand. Refrigerate for 15 minutes.

Preheat oven to 375°F.

Meanwhile, make the filling: Peel, core, and cut apples into 1/2- to 3/4-inch slices. Place in a large bowl and toss with the rest of the ingredients. Arrange apples and juices on chilled crust. Mound apples slightly in the center.

Top apples with streusel topping. Bake for 35 to 40 minutes. Adjust temperature to 325°F and cover pie loosely with aluminum foil. Continue baking for 25 minutes. Let cool for 15 minutes before serving.

TIP: To avoid a soggy base, blind bake the pie crust. Preheat oven to 425°F.After step 3, place parchment paper on top of the dough and fill with dry beans.

Bake in the oven For 10 minutes. Remove parchment and beans; continue baking until golden, about 10 To 15 minutes. Let cool completely on a wire rack before filling. Adjust temperature to 375°F and bake, uncovered, for 35 to 40 minutes only.